Stella Asimakopoulou

Assisting the Executive Chef & Executive Sous Chef in overseeing daily kitchen operations, managing food cost, supporting menu execution, staff training, and maintaining the highest standards of food quality and service.

Led overall kitchen operations, managing menu creation, team performance, and quality standards to deliver exceptional dining experiences.

Supported the Chef de Cuisine in leading kitchen operations, supervising staff, and ensuring excellence in food quality, presentation, and service.

Supported the Executive Chef in leading a two-Michelin-star kitchen, overseeing operations, mentoring staff, and ensuring exceptional culinary standards.

Assisted in managing kitchen operations, coordinating staff, and ensuring consistent quality and presentation of all dishes.

Managed both cold and hot kitchen sections, executing dishes to high standards and supporting the smooth operation of the brigade.

Assisted in running a designated kitchen section, preparing dishes to high standards and supporting the team in daily operations.

Supported the kitchen team in food preparation, maintaining quality standards, and assisting with daily operations.

Assisted in daily meal preparation, ensured high-quality dishes, and supported smooth kitchen operations in a private setting.